Name: Cheesy Chicken Pot Pie Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz rotini or penne pasta; 2 cups cooked chicken breast, shredded; 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 1 cup frozen peas; 1/2 cup celery, diced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1/2 cup heavy cream; 1 teaspoon dried thyme; 1/2 teaspoon dried parsley; Salt and black pepper to taste; 1/2 cup grated parmesan cheese; Fresh parsley for garnish (optional)

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Creamy Cheesy Chicken Pot Pie Pasta is one of my favorite comfort meals to prepare when I crave the cozy flavors of a traditional pot pie but want something quicker and easier. I combine tender chicken, hearty vegetables, herbs, and pasta in a rich, creamy sauce finished with parmesan cheese. It gives me all the homestyle goodness in every bite without needing to roll out any pastry.

Cheesy Chicken Pot Pie Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz rotini or penne pasta

2 cups cooked chicken breast, shredded

2 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

1 cup frozen peas

½ cup celery, diced

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup whole milk

½ cup heavy cream

1 teaspoon dried thyme

½ teaspoon dried parsley

Salt and black pepper to taste

½ cup grated parmesan cheese

Fresh parsley for garnish (optional)

Directions

I cook the pasta according to the package instructions until al dente, then drain and set it aside.

In a large skillet or Dutch oven, I melt the butter over medium heat. I add the chopped onion, carrots, and celery and sauté for about 5–6 minutes until they soften.

I stir in the garlic and cook for about 30 seconds until fragrant. Then I sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a roux.

I gradually whisk in the chicken broth, making sure there are no lumps. After that, I stir in the milk and heavy cream and bring everything to a gentle simmer.

I add the dried thyme, dried parsley, salt, and black pepper. I let the sauce simmer for 5–7 minutes until it thickens nicely.

Next, I stir in the shredded chicken and frozen peas, cooking for another 2–3 minutes until heated through.

I add the cooked pasta and parmesan cheese, stirring well until everything is coated in the creamy, cheesy sauce. I taste and adjust the seasoning as needed, garnish with fresh parsley if I like, and serve warm.

Servings and timing

This recipe makes 6 servings, which I find perfect for a family dinner or meal prep for the week.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Each serving contains approximately 520 kcal.

Variations

I sometimes swap rotini for penne or even egg noodles depending on what I have on hand. For extra cheesiness, I like adding shredded mozzarella or sharp cheddar along with the parmesan. If I want more vegetables, I stir in mushrooms or diced potatoes for a heartier feel. When I prefer a lighter version, I use half-and-half instead of heavy cream. For a little kick, I sprinkle in a pinch of crushed red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I add a splash of milk or chicken broth to loosen the sauce since it thickens as it sits. I warm it gently on the stovetop over low heat or microwave it in short intervals, stirring in between to keep the sauce smooth and creamy.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken when I want to save time. I simply shred it and stir it into the sauce.

Can I make this ahead of time?

I can prepare it a day in advance and store it in the refrigerator. I reheat it gently and add a little liquid to refresh the sauce before serving.

Can I freeze this pasta?

I can freeze it, but I know creamy sauces sometimes change texture slightly after thawing. I let it cool completely before storing it in a freezer-safe container for up to 2 months.

What pasta shape works best?

I like rotini or penne because the sauce clings well to the ridges, but I can use any short pasta shape I have available.

How do I make it gluten-free?

I use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend to keep the sauce thick and creamy.

Conclusion

Cheesy Chicken Pot Pie Pasta is one of those comforting, reliable meals I turn to again and again. I love how creamy, hearty, and flavorful it is while still being simple enough for a weeknight. It gives me all the nostalgic flavors of a classic pot pie in a satisfying pasta dish that my whole family enjoys.

📖 Recipe:

Cheesy Chicken Pot Pie Pasta

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings

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Description

Creamy Cheesy Chicken Pot Pie Pasta combines tender shredded chicken, hearty vegetables, herbs, and pasta in a rich, creamy parmesan sauce for a cozy, comforting meal without the need for pastry.

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth until smooth. Stir in the milk and heavy cream and bring to a gentle simmer.
Add dried thyme, dried parsley, salt, and black pepper. Simmer for 5–7 minutes until the sauce thickens.
Stir in the shredded chicken and frozen peas. Cook for 2–3 minutes until heated through.
Add the cooked pasta and parmesan cheese. Stir until well coated in the creamy sauce. Adjust seasoning as needed, garnish with fresh parsley if desired, and serve warm.